Eat Skinny Be Skinny: Eggplant and Squash Lasagna

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It’s Wednesday, Wednesday, gotta get down with Wednesday…(clearly sung to the tune of the smash hit, Friday, by that annoying 12 year old). And you know what, friends? I can totally get down with Wednesday. Just 2 days away from the glorious long weekend. Speaking of long weekends, what do y’all have planned for the last true weekend of summer? I’m heading to New Mexico (cue flight mental breakdown now) for a wedding! Although I’m pumped for the wedding, I’m completely terrified of the flight. Hopefully my friend “the xanax” will save the day.

Typically, my Wednesday posts are filled with WIAW goodies, but I sort of forgot to photograph what I ate for each meal this week. I guess I was too busy eating? Even if I did, it’d be hard to complete with the amazing eggplant vegetarian lasagna I made (pre-hurricane panic) last Friday.

Lasagna is such a great dish, for me, because it’s so hearty, homey, comforting and classic. It’s one of those dishes that insantly warms my soul. As a kid, my mom would make the best lasagna. It would be covered in cheese and incredible homemade meat sauce and sausage. Now, as I try to watch my figure and eat less things that moo, I wanted the same feeling I got when I used to eat my moms, just with more vegetables and a little less cheese. Although it’s quite different than the orginal, each bite was still equally as tasty. The chewy texture of the eggplant was similar to that of a hearty meat, like sausage, just without all the fat, calories and cholestrol! Every layer of this delectable lasagna was bursting with flavor, from the gooey mozzarella on top, to the chewy, fresh eggplant and squash to the zesty basil ricotta and homemade marinara sauce.

 Another reason I love lasagna? (Funny story, I used to pronounce it la-zag-na). It makes FABULOUS leftovers! Plus, this version has less calories and fat (thanks to the subsitute of all veggies) so you can have your tiramisu too!

Recipe is adapted from Cooking Light.

Eggplant and Squash Veggie Lasagna 

Prep time: about 20 minutes
Cook time: 45-55
Yeilds: 8 1/2 cup servings

What You’ll Need:

  •  1 eggplant, cut into slices
  • 2 teaspoons olive oil
  • 1 1/2 cup of homemade marinara*
  • 1/2 teaspoon of chopped fresh oregano (dry works too)
  • 1 cup fresh basil leaves, chopped (plus additional for garnish)
  • 1 cup (8 ounces) part-skim ricotta cheese
  • Cooking spray
  • 1 (8-ounce) package precooked lasagna noodles
  • 1 medium yellow squash, cut into slices
  • 2 1/2 cups shredded part-skim mozzarella cheese
  • Salt and pepper

*NOTE: You can skip making your own and use any store bought marinara instead.

How to Make It:

  • Preheat oven to 350°.
  • Arrange eggplant slices in a single layer. Sprinkle evenly with 1/2 teaspoon salt and let stand for about 15 minutes.

  • Combine basil, oregano, ricotta, and black pepper into a bowl.
  • Arrange 4 noodles over the bottom of a greasted baking dish (9 x 13). Top with 1/2 cup of the marinara, half of eggplant, 1/3 cup of mushrooms,  half of zucchini. Spread ricotta mixture over vegetables; cover with 4 noodles. Spread about one cup of marinara over noodles; layer with remaining eggplant, mushroom and zucchini slices.
  • Arrange remaining 4 noodles over vegetables, and spread remaining tomato mixture over noodles. Top evenly with mozzarella.


  •  Cover with foil coated with cooking spray and bake at 350° for 35 minutes. Uncover and bake an additional 25 minutes or until cheese is nice, bubbly and delicious looking. (very scientific).

I really can’t rave enough about this lasagna. The flavors are incredible and it’s truly not that hard to assemble, all you need is a bit of time and elbow grease. It’s also a great way to use up the remainder of your summer produce while still tricking your husband/kids into eating them. Trust me, y’all, I’m all about decieving my husband into eating things he “hates.” How else do you think he’d eat his veggies?

Nutritional information per serving: 264 calories, 9 grams of fat, 26 grams of carbohydrates and 20 grams of protein.

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  1. Posted by Michelle on
    Wednesday, August 31st, 2011
    This looks delicious! Lasagna is such a comfort food for me!
  2. Posted by Alicia on
    Wednesday, August 31st, 2011
    Yum! Looks amazing! I like to make lasagna with eggplant but skip the noodles.
  3. Posted by Irena on
    Wednesday, August 31st, 2011
    Beautiful lasagna.... and best combination, eggplant and squash...yum:)
    Have a great time on your trip:)
  4. Posted by Kelly on
    Wednesday, August 31st, 2011
    What a great recipe Claire, this looks delicious!  Love your pictures! :)
  5. Posted by RavieNomNoms on
    Wednesday, August 31st, 2011
    This looks fabulous! I love that you have eggplant and squash in this!!
  6. Posted by Erin on
    Wednesday, August 31st, 2011
    Great lightened up lasagna!  Looks delicious!
  7. Posted by Stephanie @ Eat. Drink. Love. on
    Wednesday, August 31st, 2011
    Great recipe! I love veggie lasagnas like this!
  8. Posted by Carolyn on
    Wednesday, August 31st, 2011
    Sorry you are terrified of your flight...get some good gossip magazines to help pass the time!  Love this jam-packed veggie lasagne!
  9. Thursday, September 1st, 2011
    I love veggie lasagna and all of your layers look fantastic!
  10. Posted by Lindsey@Lindselicious on
    Thursday, September 1st, 2011
    Yum I love veggie lasagna and Eggplant and Squash are two of my favorites!
  11. Posted by Ann on
    Thursday, September 1st, 2011
    Absolutely stunning! Not only is it good for you, it's amazing!  I love the veggies added to it!
  12. Posted by Lauren on
    Thursday, September 1st, 2011
    What a great recipe!! I love veggie lasagna whenever I can get it :)
  13. Posted by Jessica Trimble on
    Thursday, September 1st, 2011
    This sounds amazing and for some reason, I want to make it with the addition of olives. (Pregnancy craving?) ;)
  14. Posted by Jessica Trimble on
    Thursday, September 1st, 2011
    This sounds amazing and for some reason, I want to make it with the addition of olives. (Pregnancy craving?) ;)
  15. Posted by Apron Appeal on
    Friday, September 2nd, 2011
    I already know my kids are not going to like me when I make this, but I don't care! I'll eat the whole pan if I have to.
  16. Posted by Pamela on
    Friday, September 2nd, 2011
    What if you roasted the veggies first ?
    As well, used  wheat noodles instead ?  any thoughts.......
    • Posted by admin on
      Friday, September 2nd, 2011
      Great suggestions! I almost ALWAYS use whole wheat noodles, just was on a budget this week and had to stick to what I had in the pantry! GREAT idea about the roasting!
  17. Posted by Debby on
    Friday, September 2nd, 2011
    Congrats ont the top 5, I like this recipe :)
  18. Posted by alyce on
    Friday, September 2nd, 2011
    Looks delish. Have fun in NM! 
  19. Posted by Ally on
    Friday, September 2nd, 2011
    My kind of lasagna! Thank you for sharing!
  20. Posted by Emily on
    Saturday, September 3rd, 2011
    Made it for dinner tonight! SOOO Yummy!! Thanks you for the recipe! It's in my fave's now :)
  21. Posted by natalie on
    Monday, September 5th, 2011
    Oh, oh, oh! Lasagna! I'm so happy it's cool enough to turn on the oven again. :)

    This looks fantastic; can't wait to try it.
  22. Posted by Katie C on
    Thursday, September 8th, 2011
    Yes yes yes! I love veggie lasagna! I made one (I think it was the same recipe you started with) last fall for my parents and it went over really well! I grilled the eggplant, zucchini, and red pepper quickly before slicing so they had that added grill flavor to them. Yours looks fabulous...mmmm. When can I come over for dinner?
  23. Posted by Jackie Oakes on
    Wednesday, April 25th, 2012
    I make a few alterations when making mine. First I bake the eggplant for 15mins then add the squash and bake for another 10mins. I also boil the noodles for half the amount of time the box says, because they will cook the rest of the way when baked. After boiling the noodles I drain and rinse them in cold water and let them dry a bit, so the dish won't be filled with liquid. I also puree a block of tofu and mix that into the ricotta as well as add the red sauce to the ricotta and tofu mixture to make it easier to spread over the noodles. I have added some spinach a few times and should try some mushrooms in my next batch.
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